Oven Roasted cauliflower isn’t a revolutionary side dish to make, but it sure is easy to make, and it’s tasty, too. 🙂
The next time you have an abundance of fresh cruciferous vegetables, and you want a new way to eat them, try them oven-roasted! I suppose I should back up a tiny bit first, because you may not know what cruciferous vegetables are.
Cruciferous vegetables belong to the mustard family of plants. They include broccoli, Brussels sprouts, cabbage, cauliflower, kale, mustard greens, radishes, rutabagas and turnips. Veggies like these can be eaten raw, but to avoid stomach upset, they’re best eaten cooked. This is because they have natural, gas-producing chemicals in them, and the cooking process removes some of them.
But regardless of what family they’re from, I love oven roasted vegetables. Whether it’s carrots, broccoli, asparagus, or cauliflower, roasting provides a nutty flavor that you can’t get from steaming or boiling.
How to make oven roasted cauliflower:
Spread a head of washed and cut cauliflower on a cookie sheet, and preheat the oven to 425 degrees Farenheit.
Drizzle the cauliflower with olive oil and a sprinkle of coarse salt and fresh pepper. I also add a few cloves of peeled garlic onto the pan. Toss with your hands.
Bake for 30 minutes or so, until the veggies are a little browned and tender. Just keep an eye on them.
You can use this method to make oven roasted vegetables of any kind, but the harder the vegetable is, the longer the cooking time will be. So again, just watch and check the vegetables every 20 minutes or so.
Use the comments to let me know what your favorite types of oven roasted vegetables are!